If you never tasted it or have little background information, the name might be weird to you. Regions [] Cities []. Different from mi pi’s cooking, Qishan mian pi is to roll the flour firstly, then steam and finally cut into pieces. 4:30-9:30pm. It makes heavy use of strong and complex flavours. Shaanxi, he explains, was the beginning of the Silk Road, and its food is quite different from even its nearby regions: A typical meal Shaanxi (陕西; Shǎnxī), pronounced roughly "Shahn-shee", is a north-central province of China, and includes portions of the Loess Plateau on the middle reaches of the Yellow River as well as the Qinling Mountains across the southern part of the province.. And definitely it was one of my favorite dishes during my four years of university life. Shaanxi cuisine makes elaborate use of ordinary materials, and is best known for its noodles and lamb/mutton dishes. The toasted chili flavor comes through, along with a heady dose of cumin—more flavorful than spicy, and paired with fresh cucumber and bean sprouts, it makes a refreshing hot-weather dish. We loved the Shaanxi Mian-Pi ($3.95), a seemingly simple dish of cold knife-cut noodles, doused in a savory, garlicky chili oil. It consists of three main categories: Wheat Noodles (Gan Mian Pi), Rice Noodles (Mi Pi) and Niangpi. The main cooking methods are steaming, frying and stir-frying. It is a spongy, bread-like wheat gluten in the dish that absorbs the sauce, so that when you bite into the pieces they explode with flavor. Qishan mian pi (岐山面皮) , one representative of Shaanxi snacks, is evolved from leng tao mian of Tang Dynasty with the character of soft, fragrant and chewiness. Shaanxi Mian-pi With Sesame Sauce* $4.55 Shaanxi Mian-pi* $4.25 Shaanxi B.B.Q. Hot oil noodle- Biang Biang mian (Biang Biang noodles) is a very interesting and popular dish in Shaanxi province. The Feature: Jonathan Kauffman pens the definitive guide to Shaanxi cuisine in San Francisco, highlighting its two champions: Xi An Gourmet in the Richmond and Terra Cotta Warrior in the Sunset. Bonus: it's BYOB (there's a corner store with beer and … Made from wheat or rice, Liang Pi is thin and soft with a chewy flavor. I returned to Terra Cotta Warrior on Judah after an unconscionably long hiatus of two weeks since my initial visit (so many noodles so little time) to vet another Shaanxi noodle classic, mian pi. It’s said that Shaanxi Liang Pi have a long history of over 2,000 years from Qin Dynasty (221 – 207 BC). Shaanxi Mian-Pi ($4.95) or Rolling Cold Noodles ($5.25): These dishes were pretty similar – cold noodles with cucumber and a numbing spicy “ma-la” sauce. We dig the Shaanxi mian-pi noodles, the cumin lamb, the pork burgers, and the Qishan minced pork noodles. There is an emphasis on savoury flavours such as salt, garlic, onion and vinegar; sugar is seldom used. 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